Boudin With Apples Recipe
Ingredients
| Bacon rashers | 8 | |
| 225 to 350 g/8 to 12 oz blood sausage | ||
| 2 to 4 dessert or cooking apples | ||
Directions
The French know this savoury as boudin or blood sausage', whereas in Britain, it is called black pudding'.
There are white blood sausages', too, which have a more pleasing appearance than the black variety.
Cooked apple is an excellent accompaniment.
The choice of apple depends upon whether you prefer a sweet or sharp flavour.
Choose a type of dessert apple that cooks well.
De rind the bacon and put the rinds into a frying pan, heat for a few minutes to extract the fat, then remove.
Meanwhile, slice the boudin and core and slice the apples.
Add the bacon rashers to the pan and cook for 2 or 3 minutes.
Add the boudin and apples and cook steadily for about 5 to 6 minutes, turning the slices over once or twice.
Serve as an hors d'oeuvre with a garnish of salad and French mustard or a mustard flavoured salad dressing.
It can also be served as a breakfast dish or for a main meal with creamed potatoes and a green vegetable.
There are white blood sausages', too, which have a more pleasing appearance than the black variety.
Cooked apple is an excellent accompaniment.
The choice of apple depends upon whether you prefer a sweet or sharp flavour.
Choose a type of dessert apple that cooks well.
De rind the bacon and put the rinds into a frying pan, heat for a few minutes to extract the fat, then remove.
Meanwhile, slice the boudin and core and slice the apples.
Add the bacon rashers to the pan and cook for 2 or 3 minutes.
Add the boudin and apples and cook steadily for about 5 to 6 minutes, turning the slices over once or twice.
Serve as an hors d'oeuvre with a garnish of salad and French mustard or a mustard flavoured salad dressing.
It can also be served as a breakfast dish or for a main meal with creamed potatoes and a green vegetable.
Chef
